Easy Indian Vege Cooking – Mushroom Matar

Anybody else loves Indian food? I’d be the first to raise my hands, not just because of all the fragrant spices required when cooking it but also because it is naturally vegan-friendly. Indian cuisine is one of the few in the world that does not compromise on taste just because there is no cream, cheese or meat in a dish.
 Mushroom Matar is great example of this. The meal just has mushrooms and peas but when you add the spiced curry base infused with cardamom, cinnamon, nutmeg, and a secret ingredient, I swear you’ll taste a little bit of heaven.
Now, I have to tell you this is not a recipe for a 10-minute chef. Cooking Mushroom Matar is a simple process but it does take time because it has a number of different steps, but I promise you it’s worth it.
Ingredients For Mushroom Matar
2 cans button mushrooms, each cut in half – we’re using cans because it shortens the process substantially,
1 to 1.5 cups of green peas
2 TBS of oil
4 green cardamoms
1 black cardamom
half a stick of cinnamon
1 chopped red onion
2 tbsp garlic-ginger paste
½ cup pureed tomatoes, 2 green chilies cut
1.5 tsp turmeric powder
1.5 tsp garam masala
1.5 tsp red chili powder
2 to 2.5 tsp ground coriander powder
A few pinches of kasoori methi
1/2 cup cashew nut paste along with some coriander leaves!
How To
Before you begin sauteeing the spices, prepare your cashew paste the day before, this one prep step will save you on time. 
1. Soak around 10-15 cashew nuts in just enough water to submerge them, and leave it overnight or for at least 6 hours.

2. Blend the cashews into a creamy paste, a little thicker than heavy cream and then set it aside.

3. Heat 2 tablespoons oil and once heated, add in the cardamoms and the cinnamon – and stir until they turn fragrant.

4. Add the chopped onion and lightly twirl it around pan until it turns translucent. You don’t want it to become brown or burned, so pay extra attention at this stage.

5. Add the chopped chili, and the garlic-ginger paste, and fry until they are pungent.

6. Add the tomato puree and cook until the water evaporates, and the oil separates from the mixture.

7. Add your powders and stir. Everything goes in except the garam masala.

8. Add the chopped mushrooms and peas.

9. Add some water and bring to a boil. Then, lower and simmer for 5-10 minutes.

10. Add the cashew nut paste, stir and add salt to taste.

11. Simmer for around 20 minutes to give the spices a further chance to blend together.

12. Add the garam masala and cook for around 5-10 minutes more.

13. Finally, just before you’re ready to take the dish off the fire, crush up some kasoori methi and sprinkle it over the top. Kasoori methi is the intensely aromatic dried leaves of the fenugreek plant. They’re slightly bitter, but very delicious when added to food!
Mushroom Matar is best served over a bed of rice or with traditional naan or roti.

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